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Lamb Stuffed Eggplant with Pine Nuts

If you are looking for an exotic taste of the Middle East without leaving home, this savory dish may be the answer.

It is a recipe by Yotam Ottolenghi out of his cookbook, Jerusalem. If you love the sweetness of roasted eggplant and the savory flavor of lamb combined with rich spices, this is a delicious main course.

The only changes I made to the recipe was to add golden raisins (about 1/3 cup) and some fresh thinly sliced mint leaves. It would be lovely with a side of fragrant basmati rice and a simple raw salad of greens dressed with olive oil, lemon and a smattering of sea salt.

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